Warm Zaatar Chicken Bowl with Toasted Quinoa, Spiced Carrots, and Lemon Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with 1 tablespoon olive oil, ground cumin, sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and browned.

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   2. While the carrots roast, place the chicken in a bowl and mix with 1 tablespoon olive oil, 1 tablespoon zaatar, honey, 1 tablespoon lemon juice, 1/2 teaspoon salt, and some black pepper. Let it rest for 10 minutes.

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   3. Heat a medium saucepan over medium heat. Add 1 teaspoon olive oil and the rinsed quinoa. Toast the quinoa for 2 minutes, stirring, then add the chopped garlic and cook 30 seconds more. Pour in the chicken broth or water and add 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and add half of the parsley, 1 teaspoon lemon zest, and 1 teaspoon lemon juice.

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   4. In a small bowl, mix the plain Greek yogurt with the grated garlic, 2 tablespoons lemon juice, the remaining lemon zest, 1 tablespoon zaatar, a pinch of salt, and 1 tablespoon water if you want a lighter texture.

5. 5

   5. Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 5 to 6 minutes per side, until nicely browned and it reaches an internal temperature of 74 °C / 165 °F. Let it rest for 5 minutes, then slice into strips.

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   6. To serve, divide the quinoa among 4 bowls. Top with the roasted carrots and sliced chicken. Finish with the lemon yogurt sauce and the remaining fresh parsley. Serve warm.

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   7. If you want to reheat the carrots and quinoa before serving, do so in the oven at 180 °C / 350 °F for 5 to 8 minutes or in a skillet over medium heat until hot.